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    Chowder, Turkey

    Source of Recipe

    Newspaper

    Recipe Introduction

    Serves 6.

    List of Ingredients

    5 slices lean smoked bacon
    1 cup chopped onion
    3/4 cup chopped celery
    2 cups cubed sweet potatoes, 1/2-inch dice
    kosher salt
    black pepper
    4 cups chicken broth or 4 cups turkey broth, divided
    1/4 teaspoon dried thyme
    1/8 teaspoon dried rubbed sage
    3 tablespoons flour
    1 1/2 cups half-and-half
    2 -2 1/2 cups roasted turkey, cut into 1/2-inch dice
    fresh sage (to garnish)
    fresh thyme sprig (to garnish)




    Recipe

    In large, heavy pot set over medium heat, saute bacon until browned and crisp, 3 to 4 minutes. Remove to drain on paper towels. Crumble coarsely and set aside. Pour off all but 2 T of drippings in pan.
    Add onion and celery to same pot, still over medium heat.
    Saute, stirring, 2 minutes. Then add sweet potatoes, 3/4 teaspoons salt and 1/2 teaspoons pepper. Saute, stirring, until slightly softened, 3 to 4 minutes. Add 3 1/2 cups of the broth, the thyme and sage and bring mixture to a simmer.
    While mixture is coming to a simmer, place flour in a small bowl and whisk in remaining 1/2 cup stock to form a slurry into soup once it comes to a simmer. Reduce heat and cook at a simmer until vegetables are tender, but not mushy, about 10 minutes.
    Whisk in the half and half, bring mixture to a simmer and cook 1 minute. Add turkey and cook 1 to 2 minutes to warm through. Taste and season with more salt and pepper if needed.
    The soup can be prepared 1 day ahead; cool, cover and refrigerate. Reheat over medium heat, stirring often.
    Serve chowder in 6 soup bowls and garnish each serving with some crumbled bacon and, if desired, with a fresh sage and thyme sprig.



 

 

 


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